Perfectly Peppered Pita Egg Sandwich

Perfectly Peppered Pita Egg Sandwich

Yield: 12 servings


  • 1 lb., 8 oz. bulk breakfast sausage (or bulk sausage of choice)
  • 4 oz. red bell pepper, diced
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • 8 oz. (2 cups) Pepper Jack cheese, shredded
  • 1 lb., 8 oz. frozen hash brown triangles (12), prepared according to package directions and kept warm
  • 6 pita breads (12 to 15 oz.), cut in half

*If using frozen or liquid whole egg product.


  1. Cook sausage and red bell peppers in large pan over medium heat, stirring frequently, until sausage is browned and cooked throughout. Drain off fat.
  2. Add eggs. Cook and scramble eggs until eggs are firm throughout with no visible liquid egg remaining
  3. Fold in cheese. Keep warm.
  4. Heat oven to 350° F. Place a hash brown triangle in each pita half. Portion about 2/3 cup egg-sausage mixture into each pita, dividing mixture equally among the pitas.
  5. Wrap sandwiches in foil. Heat sandwiches 15 minutes or until heated throughout. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).


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